![Sarina Kamini - The Spirit of Spice](/img/default-banner.jpg)
- Видео 209
- Просмотров 113 537
Sarina Kamini - The Spirit of Spice
Австралия
Добавлен 7 окт 2018
NEW RECIPES POSTED EVERY THURSDAY.
Masala is one word with one million meanings across India.
But as it relates to food, at least, masala always refers to feeding ourselves in a way that nourishes our whole bodies-physical deliciousness, emotional connection, and spiritual stability. It's what we need as humans. I'm so happy to bring you an understanding of masala bit-by-bit through recipes, tips, beautifully captured family moments, and personal stories all woven through the magic of masala.
My name is Sarina Kamini. I'm a Kashmiri-Australian woman. Share with me. And look forward as I will to publication of my masala magnum opus with Murdoch Books in 2025. Can't wait that long? Tune in to this channel weekly for video content on masala and hop on my website to order one of my two previous books-Spirits in a Spice Jar and The Spice Companion.
www.sarinakamini.com
sarina_kamini
Masala is one word with one million meanings across India.
But as it relates to food, at least, masala always refers to feeding ourselves in a way that nourishes our whole bodies-physical deliciousness, emotional connection, and spiritual stability. It's what we need as humans. I'm so happy to bring you an understanding of masala bit-by-bit through recipes, tips, beautifully captured family moments, and personal stories all woven through the magic of masala.
My name is Sarina Kamini. I'm a Kashmiri-Australian woman. Share with me. And look forward as I will to publication of my masala magnum opus with Murdoch Books in 2025. Can't wait that long? Tune in to this channel weekly for video content on masala and hop on my website to order one of my two previous books-Spirits in a Spice Jar and The Spice Companion.
www.sarinakamini.com
sarina_kamini
Fried green banana chips recipe.
Our fried green banana chips recipe with chaat masala is a South Indian street food snack specialty.
With more health benefits than potato chips, they are so delicious and easy to make!
Make our green banana chips recipe: www.sarinakamini.com/recipes/green-banana-chips
OUR CRISPY GREEN BANANA CHIPS RECIPE:
00:00 Our recipe for fried green banana chips.
00:30 The type of bananas we use.
00:43 Frying and seasoning the chips.
01:01 Explaining what chaat masala is.
01:20 Choosing oils to deep fry.
01:58 Fry the chips in small batches.
02:25 Tips for frying chips well.
02:43 Tips for putting produce in hot oil.
03:16 The nutritional health benefits of banana chips.
03:28 Substitutes for green bananas.
03:5...
With more health benefits than potato chips, they are so delicious and easy to make!
Make our green banana chips recipe: www.sarinakamini.com/recipes/green-banana-chips
OUR CRISPY GREEN BANANA CHIPS RECIPE:
00:00 Our recipe for fried green banana chips.
00:30 The type of bananas we use.
00:43 Frying and seasoning the chips.
01:01 Explaining what chaat masala is.
01:20 Choosing oils to deep fry.
01:58 Fry the chips in small batches.
02:25 Tips for frying chips well.
02:43 Tips for putting produce in hot oil.
03:16 The nutritional health benefits of banana chips.
03:28 Substitutes for green bananas.
03:5...
Просмотров: 70
Видео
The best South Indian filter coffee.
Просмотров 5814 дней назад
South Indian filter coffee or kaapi is a ritual all its own. Discover a little of how it's made This video short is filmed in Bengaluru in Vignan Nagar. Make sure you swing past if you're ever in the area! Find more recipes | spice tips: www.sarinakamini.com Short form recipes | tips: sarina_kamini #kaapi #southindianfiltercoffee #bengalurufoodie I'm a journalist, author, Kashmir...
Kashmiri kohlrabi sabji recipe
Просмотров 12114 дней назад
Our kohlrabi sabji recipe is a traditional Kashmiri vegetarian curry that is subtly spiced and good for digestion in the warmer months, ready in just 30 minutes! Make our kohlrabi sabji recipe: www.sarinakamini.com/recipes/kohlrabi-sabji MAKE OUR KOHLRABI SABJI 00:00 Kashmiri kohlrabi sabji recipe. 00:30 Explaining the kohlrabi recipe. 00:40 How to cut the kohlrabi. 00:55 What kohlrabi tastes l...
Pudina chaas or namkeen yogurt lassi recipe.
Просмотров 8821 день назад
Chaas or namkeen yogurt lassi is a refreshing traditional Indian summer drink. More commonly drunk and lighter than mango lassi. Make our namkeen lassi recipe: www.sarinakamini.com/recipes/pudina-chaas-yogurt-lassi HOW TO MAKE PUDINA CHAAS: 00:00 Our namkeen lassi or pudina chaas recipe. 00:30 Explaining what lassi is. 00:55 Making the chaas or lassi base. 01:08 Adding salt. 01:14 Adding toaste...
Simply delicious dal makhani recipe.
Просмотров 15921 день назад
A simply delicious dal makhani recipe to make at home. Learn all the tips to cook this favourite Indian restaurant staple. Make our dal makhani recipe: www.sarinakamini.com/recipes/dal-makhani DAL MAKHANI RECIPE 00:00 Our dal makhani recipe. 00:30 Choosing and soaking your lentils. 01:20 Pressure cooking the lentils. 01:42 Adding salt and water. 02:06 Pressure cooking timing. 02:26 Preparing th...
A simple recipe for ajwain water and its benefits.
Просмотров 92Месяц назад
Ajwain water is a natural cold and weight loss remedy in Ayurvedic medicine traditions. Learn how to make ajwain leaf tea at home, the Ayurvedic uses of ajwain, and the health benefits of ajwain water that come with integrating an approach to Ayurvedic health in your day-to-day life. Make our ayurvedic ajwain tea recipe: www.sarinakamini.com/recipes/ajwain-leaf-tea LEARN ALL ABOUT AJWAIN LEAF T...
Easy methi flatbread recipe-Indian paratha at home
Просмотров 2,5 тыс.Месяц назад
Methi paratha is an Indian vegetarian flatbread recipe made with fresh fenugreek leaf. Our methi paratha recipe is ideal for lunch or lunchboxes. Veganise our fenugreek leaf flatbread recipe by replacing ghee with coconut oil. Make our methi flatbread recipe: www.sarinakamini.com/recipes/methi-flatbread MAKE OUR METHI FLATBREAD RECIPE 00:00 Methi paratha Indian flatbread recipe. 00:35 Cleaning ...
How to make yogurt or fresh curd at home.
Просмотров 538Месяц назад
Our top tips for making homemade yogurt or fresh curd. Learn the secret to make yogurt set in cold climates, and what to do if your yogurt fails to set. Make our yogurt recipe: www.sarinakamini.com/recipes/how-to-make-yogurt MAKING YOGURT AT HOME IS EASY 00:00 Our homemade yogurt recipe. 00:30 Fail safe tips to making homemade yogurt. 00:57 Where to buy the yogurt mother. 01:22 Elements and ing...
Easy fried Indian okra curry recipe.
Просмотров 1,1 тыс.Месяц назад
Bhindi sabji is a traditional vegetarian Indian curry recipe made from okra, a cheap and accessible green vegetable. Our fried okra curry recipe also has a vegan alternative-watch to the video's end to find out. Make our bhindi sabji recipe: www.sarinakamini.com/recipes/fried-okra-curry MAKING FRIED OKRA CURRY AT HOME: 00:00 Bhindi sabji recipe introduction, 00:30 What is okra or bhindi. 00:44 ...
Choosing the right meat for Indian curries.
Просмотров 1944 месяца назад
Choosing the right meat for your Indian curry recipes is an important part of achieving a delicious result. If it says to leave the skin on the chicken thigh, then leave it on. If a recipe suggests using mutton on the bone, follow the directions. The skin, bones, and cuts of meats affect the recipe because all of these elements influence the spice tastes. For example, Kashmiri Hindu masala is b...
Learn about cumin seed-its taste, uses and benefits.
Просмотров 1,6 тыс.4 месяца назад
The benefits and uses of cumin seed change depending if its the whole cumin seed, ground cumin powder, or toasted cumin powder. This is because when we change spice form, we change spice function... and taste! Top tips for using cumin seed: www.sarinakamini.com/spice-profiles/cumin-seed-uses The benefit of understanding the uses of cumin seed in each iteration is like learning the personality o...
India's traditional Powerade-nimbu soda with kala namak.
Просмотров 1,4 тыс.4 месяца назад
Nimbu soda. Nimbu pani. Indian lemonade. Shikanji. Sharbat. Different regional names for the same drink that uses salts and spice to quench and cool summer thirst. Read our nimbu soda recipe: www.sarinakamini.com/recipes/nimbu-soda Nimbu soda has hydrating benefits because of the spices and salts that are used to give a this refreshing fresh lime soda it's unique taste. The traditional Indian s...
Keema is an Indian lamb mince curry recipe the family will love.
Просмотров 3874 месяца назад
Keema with dal and rice was a childhood favourite of mine. Keema still IS a favourite of mine. This keema recipe is easy, just leave a small amount of time for marinating the mince in yoghurt and spice before cooking. Read the lamb keema recipe: www.sarinakamini.com/recipes/lamb-keema A pressure cooker has the keema become so silken. If you don't have one, cook in a heavy bottomed pot on high h...
Sticky lamb ribs cooked in one-pan and ready in 20 minutes.
Просмотров 4184 месяца назад
Sticky lamb ribs are like lamb lollypops-sweet, delicious, and just a little bit spicy moreish. These lamb ribs are easy to make from pantry staples and a few spices. Read the recipe for sticky lamb ribs: www.sarinakamini.com/recipes/sticky-lamb-ribs Sumac is the star here-it is the EMO acid that's all dark and broody but also delicious and alluring. Favoured in Middle Eastern regional cuisines...
What masala means, and why it's different to just spices.
Просмотров 5294 месяца назад
What masala means, and why it's different to just spices.
World's best avocado toast using kala namak... aka Indian black salt.
Просмотров 8874 месяца назад
World's best avocado toast using kala namak... aka Indian black salt.
What nurturing masala looks like-ghee, jeera / cumin seed, and chawal
Просмотров 5425 месяцев назад
What nurturing masala looks like-ghee, jeera / cumin seed, and chawal
Ginger honey tea recipe is a traditional Indian cold remedy.
Просмотров 2485 месяцев назад
Ginger honey tea recipe is a traditional Indian cold remedy.
Spicy tangy tomato chutney that takes 10 minutes to make!
Просмотров 3705 месяцев назад
Spicy tangy tomato chutney that takes 10 minutes to make!
Cabbage sabji and a different type of emotional eating.
Просмотров 3275 месяцев назад
Cabbage sabji and a different type of emotional eating.
The benefit and uses of sattvic foods and spices.
Просмотров 1555 месяцев назад
The benefit and uses of sattvic foods and spices.
Jeera chawal is simple ghee, basmati and cumin seed-and it's delicious.
Просмотров 1975 месяцев назад
Jeera chawal is simple ghee, basmati and cumin seed-and it's delicious.
Hing and chilli chips-spoiler alert... it worked!!
Просмотров 5215 месяцев назад
Hing and chilli chips-spoiler alert... it worked!!
Indian pumpkin curry recipe from our Kashmiri kitchen.
Просмотров 1136 месяцев назад
Indian pumpkin curry recipe from our Kashmiri kitchen.
The spice benefits of garam masala, and its uses.
Просмотров 2,2 тыс.6 месяцев назад
The spice benefits of garam masala, and its uses.
Toasted cumin raita recipe for an easy and authentic Indian yogurt.
Просмотров 2016 месяцев назад
Toasted cumin raita recipe for an easy and authentic Indian yogurt.
An Indian recipe for panch phoron, its uses and benefits.
Просмотров 1,3 тыс.6 месяцев назад
An Indian recipe for panch phoron, its uses and benefits.
The Indian householder role and spice benefits.
Просмотров 1,3 тыс.6 месяцев назад
The Indian householder role and spice benefits.
Indian chicken curry recipe made with skinless chicken thighs.
Просмотров 3146 месяцев назад
Indian chicken curry recipe made with skinless chicken thighs.
Interesting video; thank you. I'll be subscribing. I'm curious what the flavor of the cooked ajwain is like. Would it be correct to assume that the unpleasant components are reduced or transformed? Do other flavors come out? I wonder, because the related spices like cumin and asafoetida are greatly transformed with cooking. I learned of this spice from a recipe for methi paratha that looked tasty. I've never made paratha--just the very different trinidadian/guyanese roti (or bussupshut)--but I'd like to try, because I love love love the flavor and aroma of methi.
Thank you for subscribing! Indeed ajwain is transformed upon cooking. Depending on the produce and spice with which it marries, it becomes earthier but still with that distinct resemblance to thyme. It is a pungent spice, so is best handled by adding small quantities, at least until one becomes familiar with using it well. I love methi, too. I have a lovely paratha made with fresh methi on this channel. It is one of the newer recipe and just delicious.
Great hack!
It's the best!
youtube.com/@upendrapatel7851?si=gT2fLk_TGamJRRHc
Thank you.
Amazing ❤
Thank you :)
Hi author! I came here following your comment that you have a scotch egg similar recipe here, but this is egg curry? I feel a little silly.
Oh please don't! The similarity is in the techniques and the texture, and also in the origin-the idea of the Scotch egg originates with the British Raj in India inspired by these sorts of regional egg curries.
Yummy!
It is so good :)
Man this woman talks so much.. and so many words to say something simple..that too with an artificial accent that it is so repulsive.
Yummyyyy <3
Ha! You know she's a pretty amazing cook xx
Great video. Thank you.
Thank you for watching :)
Lovely video. Thank you. This is a "must try" recipe.
It is really delicious. One of my favourite special occasion dals to make :)
@@sarinakamini-thespicemistress Looking forward to trying it, thank you!
Wow, this looks delicious!!!!!
Thank you!
I am going to make thus tonight looks amazinggg
Yummiestttt
❤
Delicious I skip the gram flour and ajwain I use canola oil instead of ghee and I make just flat round ones less ingredients is more 😊
I do simple ones too, sometimes. But I love ghee too much to not use it!
Dammit just had breakfast and I'm hungry now. Looks like I'll have to sow some fenugreek in the windowbox and see if I can resist nibbling the seedlings like mustard and cress.
That windowbox sounds like a brilliant idea :)
Thanks Sarina.
You're welcome! I loved making this one :)
Amazing free cooking video love these skills
Thanks so much for tuning in :)
Lovely video. Thank you.
Thank you for watching :)
I just counted my spices. I gave up when I hit 150. Most are stacked alphabetically in racks in my pantry. I think I might consider therapy.
😂 love it
1st hand knowledge passed down,,enjoyable!
Thank you for watching :)
Thank you :) I used to guage indian restaurants based on their bhindi sabji. I feel whole tomes could (and should) be written on the regional variations of garam masala!
Absolutely! There are almost as many garam masala recipes as there are home across the Indian regions. And yes to bhindi sabji as culinary marker-nothing beats it when it's done beautifully :)
Somehow searching for oil free mutton yakhni, i ended up here. Simply loved it. I loved how Sarini explained the architecture of flavours and constructs of food etc. This video could have been 15 secs reel but no....i loved the half an hour video journey...so stable....serene and beautiful video. And i kept looking at the lady in red. She held the overall vibe of the video in place. So much love, self assurance, and calmness around her. Its her kitchen and somehow i found her presence very reassuring and calming. Loved the entire journey of mutton yogurt yakhni. This was a visual and auditory treat for sure. Loved it. Thanks for bringing out such authentic recipes. Love from Lahore 🇵🇰
What a beautiful comment, thank you. Yes, Shivani is indeed a queen. I am fortunate to call her my sister. Thank you so much for watching :)
Can we use "external use only" Mustard oil to cook
I've never seen that before. I am hesitant to offer advice on consuming it without knowing where you purchased it, or seeing the bottle. What I will say, is that taking mustard oil to smoking point and then letting it cool is one way of handling both minimal toxicity and strong aroma. I hope this helps a little! I would ask the vendor, next time.
Really informative! thank you
Thank you for watching :)
Are masala dabba stackable when you store multiple of them?
Mine sit on top of each other, so yes you can definitely stack them. But these ones that I have, at least, don't have ridges or edges that are made for stacking. So I make sure to move them and place them carefully.
We have been planting and growing it in our own farm for 10 years. If you want to buy completely organic, additive-free asafoetida, you can contact us.🖐
Oh amazing. Where are you based?
@@sarinakamini-thespicemistress It also grows in Iran. It grows in our Afghanistan. in Herat, Afghanistan. We plant it ourselves.
@@sofitraveler Yes, the hing we buy in New Delhi is Afghani hing which is considered (by my family at least) to be the world's most beautiful.
Came across a little bottle of the powder in an Indian super market. I've been adding it to dishes in higher and higher quantities, it does have a funny taste and smell but it's very subtle.
Yes, it is subtle when used well. Part of what it does is enhance the tastes with which it combines. Using too much has an impact, and it's not delicious.
Asafoetida is not Indian.
o ok
@@Broockle It's used a lot in Indian cuisine, and is identified by many as being Indian for that reason. Like lots of cuisines, there are ingredients that are indigenous, and ingredients we've come to think of as indigenous that worked their way into food cultures through trade. And cultivation.
@@sarinakamini-thespicemistress tru tru
I do add it to my onions. I feel it uplifts the frying of a bit of onion pretty well. It has lovely celery and fennel flavours. People say it stink, I think it just smells of a very strong celery and fennel mix. It also gives great UMAMI flavours without the use of MSG. It is pretty excellent natural MSG substitute, I have found.
Sometimes I do, too. It does smell quite pungent, but considerations of beauty are as subjective as anything else-I think familiarity breeds a different kind of relationship to pungent spice. We learn to appreciate them for the strength of what they offer. I love your tasting notes! Celery and fennel. Never considered that before :)
Great video thanks
I'm glad you enjoyed it! Thank you for letting me know :)
I think of methi leaf as one of the "cozy" flavours - like the smell of home baking, or fresh brewed coffee. Norwegian term "hygge" pretty much covers it.
I love that!
Mustard oil is poisonous.
There is a mildly toxic element to mustard seed that is less poisonous than alcohol, nicotine, or transfats-consumed by many people daily. Heating the mustard oil to high temperature (until it smokes) and then letting the oil cool transforms the toxicity. It also creates a more subtle mustard oil expression.
Important VDO disturbed by the background NOISE
I know. This was in my earliest days of video editing-I hadn't got the sound right. It's too late to chance. My newer edits don't have the same issue.
Thank you, very informative!
You're welcome :)
Want a squeeze of lemon on your steak? How's about pineapple rings on those lamb chops, or some good strong horseradish with that poached dover sole. No? not even mint sauce on your gammon? If it doesn't work in your own cuisine, why'd you expect it to in another? Listen to the young lass - she knows her onions.
This is one of the best comments ever 😂
I'm finding it hard to get kasoori methi/dried fenugreek leaves in Sydney. I've tried supermarkets, veg & fruit grocers, and online stores though most have turned out not to deliver to Sydney. I know I'm going to have to visit some Indian grocery stores in person but, since I don't have a car, and am disabled this is a bit difficult. I know I can get some on Amazon but it's really expensive. Do you have any suggestions (despite me not knowing where you are based!)? I'm on a keto diet and really want to make a Butter Chicken following the recipe from Headbanger's Kitchen (on YT). I can't really buy an all-in-one mix as there are always ingredients added that are not low carb. I was going to substitute fenugreek seeds or seed powder but the author of the recipe says I really must get the leaves. He also says they last for years if kept in the fridge. Has that been your experience? I'm interested in trying some recipes with sumac also. Have you tried this spice?
That sounds difficult. You could try fresh thai basil, which would be different but still delicious. Otherwise if things get really tough, dried oregano is a possible replacement, but you might need to use less: the interesting thing about kasoori methi is that its not so much a herb, as it is a dried leaf like spinach, only much more aromatic. Which means that you can use it on higher quantities than you would dried oregano. I really LOVE sumac. You can try this recipe for lamb ribs / pork ribs: ruclips.net/video/ao2AC4FNio4/видео.html Also this recipe is one I wrote for SBS Food if you like fish :) www.sbs.com.au/food/recipe/sumac-fish-fritters/i8j5znxs3
...great explanation as always Sarina. I'll toast some cumin later and try Bui's raiti at the weekend. 👍
You'll love it John. It's quite delicate.
I like the glass
It's from a vintage store :)
A shot of gin sounds like an excellent idea. Tonic water and Angostura Bitters (gin and bitters) are both rather funky in their own way with very astringent flavours that's usually balance with a little citrus by adding lime or lemon. Maybe tonic water or bitters were influenced by a drink similar to this when the Brits were in India during the time of the Raj ?
Very much a possibility, I think-there's quite a lot of "British" dishes that originate in India and underwent fusion.
@@sarinakamini-thespicemistress I think HP brown sauce. first made in the late 19th century, is definitely one that was strongly influenced by Indian tamarind chutney and sauces. One of HP's principle ingredients is tamarind and the flavor profiles of both are vary similar. HP was and still is one of my favs, goes great with beef pies, scotch eggs and pork pies. I'm sure tamarind chutney would as well.
@@BoggWeasel Scotch eggs are an interpretation of the egg dishes you find across regional India. I have a Kashmiri one on my channel ruclips.net/video/0lO-5RJ2o-U/видео.html
@@sarinakamini-thespicemistress That very much looks like something I want to have a go at. Thank you. 😁👍🙏
@@BoggWeasel I can confirm that tamarind chutney pairs sooo well with pie-style dishes!
Thanks so much for all your hard work and sharing, Sarina!! This spice journey and new found knowledge is fascinating!😮😊
Thank you Sharon :) I'm really glad you're loving it. Excited for you to receive your masala dabba!
Your video makes me feel right at home! I grew up with Kala Namak in a lot of the foods my mom and I would make for our family when I was growing up.
I love that!
0:24 Interesting you mentioned those two. The only exceptions to the prohibition on consuming root vegetables and spices in Jainism are dried ginger and turmeric. They're considered just too medicinally beneficial to avoid, even for Jains.
Fascinating. Thank you. That little facto might make it into my new book. I didn't know that.
I loved with your Jeera chawal, the little explosions of salt and the earthy, nutty instances of cumin seed. ...and so simple to make too. Wonderful
Thank you John!
Thanks Sarina.
You can also add it to scrambled eggs to get some garlicky flavour in there. Anything where garlic isn't the main star works well. And if you wanna go really crazy, take caraway, lovage, pepper, red wine, fish sauce, and asafoetida, and cook a chicken in it. For more details, look up Parthian Chicken.
Sounds amazing-all good, strong, distinct tastes that would create a kind of noisy cohesion in food. Love those sort of dishes! Thank you for the tip :)
@@sarinakamini-thespicemistress Oh it is good. I tried it a while ago. It was good, but i have no idea just what i was tasting. Of course, lovage is a flavour enhancer, so is the fish sauce for the salt content, and the alcohol in the wine. Tasting History actually made parthian chicken aswell in one of his videos.
@@Chrischi3TutorialLPs I'll for sure give it a try :)
@@sarinakamini-thespicemistress Do let me know what you think of it :)
Hello Sarina, just to say that I was curious to learn more about hing and got to listen to your 2 videos, they are both very professional, well explained, your video editing is AMAZING and love your passion about spices and your content! Thank you for making these videos, they are very informative and pleasant to listen to!
Thank you ☺. It is always so gratifying to hear. I'm really pleased you took the time to message me!
Wow! So so interesting!
Watched this after my infant has gone to bed. So relaxing to hear you talk about sharing and passing on the language of healing and love to our children. Sending you warmth, like the ginger in your tea.
Thank you. It's lovely of you to take the time to write such a beautiful message.
Always great inspiration from this channel. The final dish looked sooooo good!!
Thank you! I don't make malai kofta a lot, just because it's time consuming. But I do love it :)